Recipe: Skirt Steak Quesadillas with Tomatillo and Chile de Arbol Salsa

SKIRT STEAK QUESADILLAS
"In Mexico, these are known as mulitas, or small mules, and I was obsessed with them during my teenage years. In high school, whenever I got in an argument with my boyfriend, he'd take me to the Taqueria Hipodromo, a Tijuana taqueria that has been there for decades, because he knew that would get me in a better mood."

"These quesadilla-taco hybrids look kind of like a sandwich, but one made with tortillas, of course. Most Mexicans scoff at the idea of putting chicken in a quesadilla - that only happens on this side of the border - but steak and pork are favorites. For some girls, it takes a dozen roses and a box of chocolates. For me, a good mulita with a perfect carne asada-to-cheese ratio, and I'm hooked."

1 skirt steak, about 2 pounds
Salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cups shredded mozzarella cheese
8 (8 inch) homemade or purchased flour tortillas, warmed
2 Hass avocados, halved, pitted, peeled, and sliced
FOR SERVING:
2 limes, cut into wedges
Tomatillo and Chile de Arbol Salsa (recipe follows)

Put the steak in a shallow glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand for at least 15 minutes and up to 1 hour, turning occasionally.

Heat the oil in a large heavy skillet over high heat. Add the steak and cook, turning once, to desired doneness, about 6 minutes for rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.

Heat a heavy large skillet over medium-high heat. Add 2 tortillas and warm slightly, about 30 seconds. Top each with 1/2 cup of the cheese, then top with a second tortilla. Cook, turning once, until the cheese melts, about 5 minutes. Open them up and add some of the sliced meat and avocado slices. Transfer to a cutting board. Repeat with remaining tortillas, cheese, meat, and avocado.

Slice each quesadilla into four triangles. Serve with lime wedges and Tomatillo and Chile de Arbol Salsa.

TOMATILLO AND CHILE DE ARBOL SALSA
Makes 1 1/2 cups

"When making roasted tomatillo salsas, fresh jalapenos or serranos are usually used, but I love the flavor of toasted chile de arbol and the bright red specks it gives the salsa."

1 tablespoon olive oil
8 tomatillos, husked and rinsed (about 1 pound)
1/2 white onion
2 garlic cloves, unpeeled
3 chiles de arbol, stemmed, seeded, and torn into pieces
2 tablespoons chopped fresh cilantro
1 cup water
Salt and freshly ground black pepper

In a large saute pan, heat the olive oil over medium-high heat. Add the tomatillos, onion, garlic, and chiles. Cook for about 7 minutes, until the tomatillo skins are browned.

Carefully peel the garlic cloves and add to the blender along with the tomatillos, onion, and chiles. Add the cilantro and 1 cup water. Process until smooth, about 2 minutes. Season with salt and pepper.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Mexican Made Easy by Marcela Valladolid